This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use a gluten-free beer.
"Vegetarianism is harmless enough, though it is apt to fill a man with wind and self-righteousness."
-Sir Robert Hutchinson, British radiologist
A recipe like this is a meal in itself. It has protein, a starch and plenty of veggies. The percentages of fat, protein and carbs are balanced and it has tons of fiber. It is filling and best of all it tastes really great.
I love cooking with beer. I use a splash of beer in a lot of Mexican / Southwestern dishes. It adds a yeasty, savory flavor that nothing else can. I generally add it early in the cooking so that the liquid reduces to intensify the flavor and the alcohol evaporates.
Servings = 2 | Serving size =1 pork chop
Cooking Time = 30 Minutes
This recipe can be multiplied by 2,3.
This recipe does not keep well.
|1||bunch green onions|
|1 tsp||extra virgin olive oil|
|1||rib celery (diced)|
|1/4 cup||red bell pepper (diced)|
|1/2 lb||tomatillos (chopped)|
|1/4||jalapeno pepper (minced)|
|1/4 tsp||chili powder|
|1/4 tsp||cayenne pepper|
|1/4 tsp||ground cumin|
|2 Tbsp||maple syrup|
|2||4 ounce center cut pork chops|
|1 tsp||olive oil|
|1||ear corn (shucked)|
|1/2 cup||black beans (drained and rinsed)|
Preheat oven to 350°F.
Chop the green onions reserving the green tops. Heat the olive oil in a medium sized non-stick skillet over medium heat and add the white part of the green onions, celery and bell pepper. Sauté the vegetables until soft – about 5 minutes.
Add the tomatillos, jalapeno, chili powder, cayenne, cumin and salt. Cook for about 5 minutes and add the beer and maple syrup. Toss and add the pork chops.
Place the skillet in the oven.
While the pork is cooking heat the olive oil in a skillet over medium-high heat and add the corn tossing frequently until it is lightly browned. After it is brown add the black beans and the reserved sliced green tops of the green onions. Toss until hot.
Divide the corn / black bean / green onion mixture between two plates. Top with a pork chop and divide the tomatillo salsa over the top of the meat.
Serving size = 1 pork chop with salsa and sauce
Servings = 2
Amount Per Serving
|Calories 516||Calories from Fat 89|
|% Daily Value|
|Total Fat 10g||16%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 62g||21%|
|Dietary Fiber 13g||51%|
|Vitamin A 31%||Vitamin C 104%|
|Calcium 14%||Iron 31%|
|Vitamin K 115 mcg||Potassium 1915 mg|
|Magnesium 169 mg|